CHEF CAROL’S CHICKEN BLACK BEAN CHILI

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CHEF CAROL’S CHICKEN BLACK BEAN CHILI

Course: Main Courses
Author: Chef Carol Cotner Thompson
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Ingredients

  • 2 Tbsp Vegetable oil
  • 1 cup Carrots, finely diced
  • 1 cup Onion, finely diced
  • 1 cup Red pepper, finely diced
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Ground cumin
  • 2 Tbsp Mild chili powder
  • 1 lb Boneless, skinless chicken thighs
  • 28 oz Crushed tomatoes 1 (28oz) can
  • 1 cup Water
  • 2 cans Black beans, rinsed 2 (15oz) cans
  • Salt, to taste

Instructions

  • Heat a dutch oven or heavy bottom pot over medium heat.
  • Add your vegetable oil and sauté the carrots, onions, and pepper for about 5 minutes.
  • Add the garlic, cumin, and chili powder. Stir.
  • Add your chicken thighs, crushed tomatoes, and water. Stir.
  • Cover and simmer on low for 2 hours.
  • Add the beans and season with salt to taste.